Rye Gingerbread Cookies
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
The total calorie count for all the cookies is 1550 kcal, which means each of the 16 cookies has about 100 kcal. These cookies (gingerbread) turn out very tender if not kept in the oven for too long, thus avoiding drying them out. They are perhaps the tastiest made from coarsely ground rye flour. The highlight of these cookies is the spices: coriander, ginger, and cinnamon.
Ingredients
- Coarsely Ground Rye Flour - 1 cup
- Sugar - 2.5 oz
- Butter - 2.1 oz
- Egg white - 1 piece
- Cocoa Powder - 0.7 tablespoons
- Ground Cinnamon - ⅓ teaspoon
- Grated Ginger Root - ½ teaspoon
- Ground coriander - ½ teaspoon
- Activated Baking Soda - 1 teaspoon
Step by Step guide
Step 1
Melt the butter in an enamel bowl over a water bath.
Step 2
Remove the bowl, add sugar, spices, cocoa, and the egg to the butter. Mix well.
Step 3
Add half of the flour. Mix again.
Step 4
Add the baking soda that has been neutralized with vinegar.
Step 5
Add the remaining flour. Knead the dough. The dough should be such that you can form balls from it (it should stick little to your hands), but not too stiff (you can wet your hands for the first ball).
Step 6
On a baking sheet lined with parchment paper, place balls the size of medium walnuts about 4 cm apart.
Step 7
Bake at 392°F for no more than 15 minutes, and make the next batch faster. Monitor the process, otherwise the bottoms of the cookies may burn.
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